Gingerbread Cupcakes with Cream Cheese Frosting
Oh, you guys—these gingerbread cupcakes are pure magic! They’re soft, sweet, and packed with warm, cozy spices. And that cream cheese frosting? Oh boy, it’s smooth, tangy, and melts right in your mouth!
Every time I make these, my kitchen smells like a holiday dream. The mix of ginger, cinnamon, and cloves just wraps you up like a warm hug. And honestly, they’re so easy to make—you don’t need to be a pro baker!
Whether you need a festive treat, a fun baking day, or just a little something sweet, these cupcakes hit the spot. They’re moist, fluffy, and perfectly spiced. And trust me, that frosting takes them over the top!
So, what do you say? Let’s whip up a batch and fill the house with that yummy gingerbread smell! I promise—you’re gonna love these!
Why You’ll Love This Recipe
- Perfect Holiday Treat – The rich, spiced flavors of gingerbread scream festive cheer.
- Moist and Tender – The addition of Greek yogurt and molasses keeps the cupcakes soft and fluffy.
- Easy to Make – No complicated techniques, just simple ingredients and a little mixing!
- Creamy Dreamy Frosting – The tangy cream cheese frosting perfectly balances the warm spices.
- Make-Ahead Friendly – Bake these cupcakes in advance and frost them later for easy holiday prep.
Key Ingredients for the Gingerbread Cupcakes
These cupcakes use pantry-friendly ingredients that create a perfect balance of spice, sweetness, and moisture.
Dry Ingredients:
- Plain Flour – The base for structure.
- Baking Powder & Baking Soda – Helps the cupcakes rise and stay fluffy.
- Spices (Ginger, Cinnamon, Nutmeg, Mixed Spice) – These warm spices create that classic gingerbread flavor.
- Salt – Enhances all the flavors.
Wet Ingredients:
- Greek Yogurt – Adds moisture and a slight tang to keep the cupcakes soft.
- Black Treacle or Molasses – The key ingredient for that deep, rich gingerbread taste.
- Eggs – Provides structure and richness.
- Vanilla Extract – Rounds out the flavors.
- Unsalted Butter – Adds richness and a soft crumb.
- Dark Muscovado Sugar – Gives a deep caramel-like sweetness that enhances the gingerbread spices.
Required Kitchen Tools
To make these gingerbread cupcakes, you’ll need:
✔️ Mixing Bowls – One for dry ingredients and one for wet.
✔️ Whisk – To blend the dry ingredients evenly.
✔️ Electric Mixer – Makes creaming the butter and sugar easier.
✔️ Cupcake Liners & Muffin Tin – Essential for baking cupcakes.
✔️ Cooling Rack – To let the cupcakes cool before frosting.
✔️ Piping Bag & Nozzle – For a professional frosting finish.
Step-by-Step Instructions
Follow these easy steps to bake the most moist and flavorful gingerbread cupcakes!
1. Prepare the Dry Ingredients
In a medium bowl, whisk together:
- Plain flour
- Baking powder & baking soda
- Ground ginger, cinnamon, nutmeg, mixed spice
- Salt
Set this aside for later.
2. Mix the Wet Ingredients
In another bowl, whisk together:
- Greek yogurt
- Black treacle (or molasses)
- Vanilla extract
- Eggs
This ensures even distribution of flavors before mixing with the butter and sugar.
3. Cream the Butter & Sugar
- In a large bowl, beat softened butter and dark muscovado sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- This step helps create a soft texture in the cupcakes.
4. Combine Everything
- Gradually add the wet ingredients into the creamed butter mixture, mixing on low speed.
- Slowly add the dry ingredients, folding gently until just combined. Avoid overmixing!
5. Bake the Cupcakes
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners and fill each liner ¾ full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cupcakes
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a cooling rack.
- Ensure they are completely cool before frosting.
Making the Cream Cheese Frosting
This smooth, tangy, and creamy frosting is the perfect match for the spiced cupcakes!
Ingredients for the Frosting:
- Full-fat cream cheese (room temperature) – For a creamy, rich texture.
- Unsalted butter (softened) – Adds stability and richness.
- Icing sugar – Sweetens and thickens the frosting.
- Vanilla extract – Adds flavor depth.
How to Make the Frosting:
- In a large bowl, beat cream cheese and butter together until smooth and fluffy.
- Gradually add icing sugar, beating on low speed until fully combined.
- Add vanilla extract and mix until light and creamy.
- If needed, chill for 10 minutes before piping.
Serving and Decoration
Now that your cupcakes are cooled and frosted, it’s time to decorate and serve!
How to Frost the Cupcakes
- Transfer the cream cheese frosting into a piping bag fitted with a round or star nozzle.
- Pipe a generous swirl of frosting on each cupcake.
- If you prefer a rustic look, simply spread the frosting using a spatula.
Festive Decoration Ideas
Make these cupcakes extra special with fun holiday toppings!
🎄 Mini Gingerbread Cookies – Place a tiny gingerbread cookie on top for a cute finish.
✨ Festive Sprinkles – Add red, green, or gold sprinkles for a holiday touch.
🍭 Crushed Candy Canes – Sprinkle on top for a pop of peppermint flavor.
🌟 Drizzle of Caramel or Molasses – A little extra richness never hurts!
How to Serve Gingerbread Cupcakes
These cupcakes are best enjoyed fresh with a cup of:
☕ Hot chocolate – For an extra cozy treat.
🍵 Spiced tea – Complements the warm gingerbread flavors.
🥛 Cold milk – A classic pairing for kids and adults alike!
Storing and Meal Prep Tips
How to Store Gingerbread Cupcakes
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container for up to 2 days.
- Refrigerator: Frosted cupcakes should be stored in the fridge for up to 4 days.
- Freezer:
- Unfrosted cupcakes can be frozen for up to 3 months in a sealed container.
- When ready to eat, thaw at room temperature and frost before serving.
Make-Ahead Tips
- Bake the cupcakes a day in advance and frost them before serving.
- Prepare the frosting ahead of time and store it in the fridge for up to 3 days. Let it sit at room temperature before piping.
Variations and Substitutions
Want to customize your gingerbread cupcakes? Here are some fun ways to switch things up!
Flavor Variations
- Citrus Twist 🍊 – Add orange zest to the batter for a fresh, citrusy kick.
- Chocolate Lovers 🍫 – Mix in mini chocolate chips or drizzle melted chocolate over the frosting.
- Extra Spiced 🌶️ – Increase the ginger and cinnamon for an even bolder spice flavor.
Frosting Alternatives
- Maple Cream Cheese Frosting – Swap vanilla extract with pure maple syrup for a deeper sweetness.
- Whipped Buttercream – Prefer a lighter frosting? Use a classic vanilla buttercream instead.
- Spiced Whipped Cream – Top cupcakes with lightly sweetened whipped cream and a sprinkle of cinnamon.
Tips and Tricks for Success
✨ Room Temperature Ingredients – Using room temp butter, eggs, and cream cheese ensures a smooth and even batter.
✨ Don’t Overmix – Overmixing can make the cupcakes dense instead of soft and fluffy.
✨ Fill Cupcake Liners Properly – Only fill ¾ full to avoid overflowing.
✨ Chill the Frosting if Needed – If the cream cheese frosting gets too soft, refrigerate for 10-15 minutes before piping.
Nutrition Information
Here’s an estimated nutrition breakdown per cupcake (without extra toppings):
| Nutrient | Amount per Cupcake |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | 32g |
| Protein | 3g |
| Fat | 12g |
| Saturated Fat | 7g |
| Sugar | 22g |
| Fiber | 1g |
(Nutrition may vary based on ingredients used.)
Gingerbread Cupcakes with Cream Cheese Frosting
12 cupcakes
servings15
minutes18
minutes~250 kcal
kcalIngredients
- For the cupcakes:
180g plain flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
½ tsp mixed spice
¼ tsp salt
120ml Greek yogurt (room temp)
120ml black treacle or molasses
2 large eggs (room temp)
1 tsp vanilla extract
115g unsalted butter (softened)
100g dark muscovado sugar
- For the cream cheese frosting:
200g full-fat cream cheese (room temp)
100g unsalted butter (softened)
300g icing sugar
1 tsp vanilla extract
- For decoration:
1 tbsp festive sprinkles
Mini gingerbread cookies (optional)
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk dry ingredients: In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- Mix wet ingredients: In another bowl, whisk Greek yogurt, molasses, vanilla, and eggs.
- Cream butter & sugar: In a large bowl, beat butter and muscovado sugar until fluffy.
- Combine everything: Slowly mix wet ingredients into the butter mixture, then fold in dry ingredients until just combined.
- Bake: Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add icing sugar gradually, then mix in vanilla.
- Decorate: Pipe or spread frosting on cooled cupcakes. Add sprinkles or mini gingerbread cookies for a festive touch.
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them unfrosted at room temperature. Frost before serving!
Can I freeze gingerbread cupcakes?
Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw at room temperature before frosting.
What can I use instead of molasses?
Black treacle is a great substitute, or mix dark brown sugar with honey for a similar effect.
Can I make this into a cake?
Absolutely! Pour the batter into an 8-inch round cake pan and bake for 25-30 minutes.
Conclusion
These Gingerbread Cupcakes with Cream Cheese Frosting are the ultimate holiday treat! Moist, spiced, and topped with a dreamy frosting, they bring festive joy with every bite. Whether you’re making them for a holiday party or just to enjoy at home, they’re sure to be a crowd-pleaser.
